Spicy Orange Pepper Chicken
Tender chicken coated in a tangy orange sauce with a kick of heat from habanero and a medley of flavors from ginger, cumin, and hoisin sauce, served over rice for a delicious Chinese-inspired dish.
Equipment
Ingredients
- 16 oz chicken breasts cut into cubes
- 2 cups orange juice
- 2 tablespoons hoisin sauce
- ½ cup onion chopped
- ½ cup orange bell pepper chopped
- 1 habanero chopped
- 1 tablespoon ginger powder
- 1 tablespoon ginger minced
- 1 tablespoon cumin
- 1 teaspoon red pepper flakes
- 2 tablespoons cornstarch
- 1 egg whisked
- 1 cup flour
- 4 tablespoons vegetable oil for frying
- salt & pepper to taste
Instructions
- In a bowl, whisk together the orange juice, ginger powder, cumin, red pepper flakes, hoisin sauce, and cornstarch.
- Heat a large skillet over medium heat with a tablespoon of oil. Add the chopped chicken to the whisked egg, ensuring each piece is coated.
- In a small bowl, place the flour. Take each piece of chicken, gently toss it in the flour until completely covered, and then place it into the skillet.
- Brown the chicken on each side until cooked through. Once done, remove the chicken from the pan and set it aside.
- In the same pan, add the chopped onion, orange bell pepper, and habanero pepper. Sauté the vegetables until they become tender.
- Return the chicken to the pan with the sautéed vegetables.
- Pour the orange sauce into the pan, increase the heat to bring it to a rolling bubble, then reduce the heat to low. Allow the sauce to simmer and thicken to the desired consistency.
- Serve the spicy orange pepper chicken over white rice and enjoy!
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